Health-Centered Culinary Arts - New York Campus

FUNDAMENTALS OF CULINARY ARTS

52 hours

Focusing on fundamental culinary techniques and criteria for selecting quality ingredients, this course offers an introduction to culinary technique as applied to plant-based foods. After an introduction to knife skills, sanitation, food and kitchen safety, culinary math, and nutrition science, the course teaches a range of health-centered cooking techniques and begins an exploration of foundational methodologies in fine cooking.

Course highlights:

• Herb Grilled Vegetable Panini with Homemade Potato Chips
• Caramel Braised Belgian Endive with Sage
• Red Wine Poached Pears with Spice Fruit Compote

FOUNDATIONS OF HEALTH-CENTERED CULINARY ARTS

56 hours

Here we explore beans and grains, as well as a variety of plant-forward stock, sauce, and soup preparations. We examine the benefits of fermented foods; consider the roles carbohydrates and fiber play in our diet; and discuss sustainable food systems and human environmental impact. Preparation of classic vinaigrettes and salads plus health-centered approaches to cooking with alternative dairy products and eggs will also be covered.

Course highlights:

• Miso Soup with Soft Tofu, Soba Noodles, and Baby Bok Choy
• English Pea Crostini with Mint and Pea Shoots
• House Fermented Sauerkraut, Kimchee, Miso, and Mango-Hot Sauce

FOUNDATIONS OF PLANT-BASED CULINARY ARTS 2

56 hours

In this course we teach how health-centered proteins come in a variety of forms. Students are instructed in the fabrication of chicken, fish and shellfish, and apply basic culinary techniques to prepare them. Students also explore the health benefits of protein-rich foods and create plant-based protein-rich meals.

Course highlights:

• Dashi Braised Chicken with Japanese Sweet Potato, Carrot, Turnip, Shiitake, and Ginger
• Pan Seared Day-Boat Scallops with Roasted Maitake Mushrooms, Sautéed Mustard Greens, and Yuzu Hollandaise with Salmon Roe
• Wakame, Cucumber, Asian Pear, and Citrus Salad with Toasted Sesame Seeds

FOUNDATIONS OF PLANT-BASED CULINARY ARTS 3: ADVANCED CULINARY APPLICATIONS

52 hours

In this course, students are taught how to use sea vegetables in sweet and savory dishes and prepare a variety of pod, seed, bulb, and cruciferous vegetables. Students also engage in sandwich production, multi-day restaurant simulations, and introductory plating techniques. We investigate the role of fats and oils in human health and improvisational cooking, and we spotlight nutrients of concern for health-centered diets.

Course highlights:

• Buffalo-Style Cauliflower with Pumpkin Seed ‘Blue Cheese’ Dip
• Pan Seared King Oyster Mushroom, Shallot Pan Sauce, Sautéed Swiss Chard, and Pommes Darphin
• Smoked Tea Leaf Brined Tempeh Reuben Sandwich with House-Fermented Sauerkraut, Cashew ‘Gruyere Cheese’ Spread, and Vegan Russian Dressing

BAKING AND DESSERTS

56 hours

This course explores baking fundamentals, from classic techniques to modern alternatives. Students prepare baked goods and desserts that meet special dietary needs, such as vegan, wheat-free, gluten-free, and dairy-free. We study the conversion of conventional baking recipes to alternatives without sacrificing taste or texture, and we explore yeasted breads, classic desserts, quick breads and cakes. The course concludes with the principles of the modern dessert plate.

Course highlights: 

• Aquafaba Meringue Pavlova with Vegan Crème Anglaise and Berries
• Vegan Ginger-Lemongrass Ice Cream
• Pizza, Focaccia, and Bagels

INTERNATIONAL CUISINES 1

52 hours

In this course, students explore the fundamentals of pasta and noodles. Employing their increasingly strong culinary skills, students prepare fresh pasta sauces and seasonally-inspired pasta fillings. They are also familiarized with essential flavors from Europe, the Middle-East, and the Americas.

Course highlights: 

• Butternut Squash Ravioli with Sage-Brown Butter
• Baja Style Fish Tacos on Homemade Corn Tortillas
• Creamy Polenta with Cremini Mushroom and Tuscan Kale Ragu

INTERNATIONAL CUISINES 2

52 hours

This course delves further into world cuisine via reviews of regional menus from China, India, Japan and Southeast Asia. We survey Ayurvedic and Macrobiotic cooking — as well as the principles of mindful eating — and cover menu planning, recipe development and recipe testing. Additionally, students prepare healthy spa cuisine menus using seasonal ingredients.

Course highlights:

• Dim Sum: Vegetables Spring Rolls, Edamame, Potstickers, Shrimp Shumai, Scallion Pancakes, and Vegan BBQ Steamed Buns
• Kasha and Walnut Stuffed Heirloom Eggplant with Za’atar Roasted Baby Carrots, Pomegranate, and Green Goddess
• Miso Glazed Black Cod with Japanese Pickled Daikon and Cucumber, and Sesame-Shoyu Kudzu Glaze

ADVANCED CULINARY TECHNIQUE

56 hours

In this course, we study brunch cookery and prepare pates, terrines, hors d’oeuvres and canapés. Students also receive a hands-on introduction to sous vide technology and low temperature cooking, and focus on developing and presenting a four-course seasonal dinner project. In advanced restaurant-style lessons, students serve recipes inspired by contemporary chefs, and create and serve their own plant-forward entrees.

Course highlights:

• Truffles Portobello Mousse with Fig Preserves
• Sweet Potato Latkes with Pear-fennel Marmalade and Cashew ‘Crème Fraiche’
• ‘Bloodless Sausage’ with Pickled Pearl Onions, Mushroom Jus, and Marcona Almond Sauce

EXTERNSHIP

200 hours

At the end of their in-class training, all students complete an externship course at an off-site food business. While ICE strongly recommends that students extern in restaurant kitchens, they may request venues such as hotels, catering companies, corporate dining rooms or test kitchens in accordance with their professional goals.

Please note: Dishes are examples and are subject to change with curriculum updates, without notice.